Fruited Curry Chicken Salad for 8

Ingredients and Weight:

• 4 boneless, skinless chicken breasts (about 1 pound)
• 1 onion (1 cup chopped)
• 1 red bell pepper (1 cup chopped)
• 1 green bell pepper (1 cup chopped)
• 2 celery sticks (1 cup chopped)
• 1 cup chopped fresh parsley
• 1/2 cup chopped walnuts
• 1 cup chopped dried cranberries
• 1/2 cup chopped dried pineapple
• 1/2 cup chopped mango
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons curry powder
• 1 tablespoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Grill, roast, or boil the chicken breasts until cooked through. Let cool, then shred.
2. In a large bowl, combine the shredded chicken, onion, bell peppers, celery, parsley, walnuts, cranberries, pineapple, and mango.
3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, curry powder, ginger, turmeric, salt, and pepper.
4. Pour the dressing over the chicken and fruit mixture and stir to combine.
5. Serve on a bed of lettuce or with crackers.

Nutritional Information:

Per serving (1 cup): - Calories: 320 - Fat: 15 grams - Protein: 25 grams - Carbohydrates: 20 grams - Fiber: 3 grams

Dish Characteristics:

• Creamy and flavorful with a hint of curry spice.
• Colorful and visually appealing with a variety of fruits and vegetables.
• Suitable for a variety of occasions, from casual gatherings to formal dinners.

User Comments:

• "This salad is so delicious and refreshing! I love the sweet and savory combination of the fruits and curry."
• "This is a great make-ahead salad. It's easy to prepare and holds up well in the refrigerator for several days."
• "I've made this salad several times for potlucks and it's always a hit. Everyone loves it!"

Special Precautions and Tips:

• If you don't have fresh cranberries, pineapple, or mango, you can use frozen. Just thaw them before using.
• To make a vegan version of this salad, substitute tofu for the chicken.
• To add a bit of heat, add a pinch of cayenne pepper to the dressing.